Well, these potato cakes were the best accident to come out of my kitchen in a long time. As I’m sure everyone does after making mashed potato I had a quite a bit left over. Usually I’d make fish cakes or my Salmon & Potato balls, but I didn’t have any fish in the house (that’s an entirely different issue).
I did though have an open packet of ham, a half used tub of cream cheese and a chunk of cheddar that looked a tad sad. I sat thinking for a moment and then remembered seeing something on Instagram about cheesy potato cakes. Me being me, thought, let me jazz that up a bit and use the ham (I hate food waste).
So,these amazingly moreish potato cakes were born. I served them with a mix of veg and it was a filling dinner. In fact, they were loved so much by the family, we had them for breakfast a couple of days later. We had them with poached eggs and asparagus – DIVINE.
Suitable for the whole family. Perfect for BLW from 6months.
Makes 4-6 potato cakes.
INGREDIENTS
As these were a let’s see what happens creation, I didn’t measure anything, so all amounts are guestamations.
4/5 medium/large potatoes – washed, unpeeled, boiled until soft left to cool
50g (half a small tub ) of cream cheese
1 egg
4 slices of good quality ham – quartered
Pinch of salt & pepper
Large Pinch of mixed herbs – I get most of my herbs and spices from Crazy Jack Organic
Handful of grated cheese
1 spring onion/scallion – finely chopped
Drizzle of oil
METHOD
Preheat oven to 180c
In a large bowl mix all ingredients except the oil, ham and cheese.
Take a slightly smaller than palm size potato mix, make a ball, then using your palms flatten into a disc. Place on a plate or surface.
Layer on a slice of ham and cheese. Repeat the above step, but this time place this disc on top the cheese and ham disc. Squeeze the edges to trap in the ham and cheese and to form a solid cake.
Repeat until all potato has been used.
Heat a frying pan and drizzle in the oil. Gently fry each potato cake for 2-3mins a side until beginning to brown. Add them to a roasting tin and pop in the oven.
Cook for 10-15mins or until heated all the way through. Be careful not to over cook them or you’ll lose the gooey cheese from the middle.
Eat. Enjoy.